Gateau au Cognac

Ingredients for Gateau au Cognac

Instructions for Gateau au Cognac

To prepare the Gateau au Cognac recipe, please follow these instructions:

Flormelis and egg yolks are stirred light and airy. Grind the nuts well, mix them with fried chocolate and stir in the egg yolks. Whip the egg whites stiff and gently turn them in. Butter 2 layered cakes and spread the dough into them. Behind the bottom trusses at 200 ° for 12-15 minutes. Take them carefully and let them cool off on a grid.

Cream: Melt the butter in a pan together the chocolate. Take the pot off the fire and let it cool for 2 minutes. Stir egg yolks and flour in the same with the dissolved coffee and stir the cognac in the end. Lay the cold bottoms together with the cream, which is smoothed using a butterfly knife. Push them well together and make sure that bubbles do not bubble out at the joint. Put the cake cold for some hours. Put a small blonde serviette on top of the cake and sieve lightly with flourish. Remove the napkin so the furniture comes out. Melt the chocolate, put it in a parchment crushhouse and sprinkle chocolate over the sides of the cake. Dip the almonds in a little chocolate and put them on the outermost edge all the way around. Finally, as a result, spray a little text on the surface of the cake.